Healthy spaghetti sauce
40
195
20 cups
Yes
Ingredients
- 680 g (1 1/2 pounds) of chopped lean beef or firm tofu
- 60 ml (1/4 cup) of olive oil
- 1 chopped onion
- 4 medium carrots
- 4 celery branches
- 4 chopped garlic cloves
- 1 can of 156 ml of tomato paste
- 2 cans of 796 ml whole tomatoes without salt, broken up into large pieces with your hands
- 250 ml (1 cup) of no-salt-added vegetable or chicken broth
- 5 ml (1 teaspoon) of dried basil
- 5 ml (1 teaspoon) of dried oregano
- 5 ml (1 teaspoon) of dried parsley
- 5 ml (1 teaspoon) of dried thyme
- 1 bay leaf
- 2.5 ml (1/2 teaspoon) of hot pepper flakes
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
Preparation
Side-by-side mode
- In a large saucepan, brown the meat (or the tofu) in 15 ml (1 tablespoon) of the oil, half at a time. Add more oil as needed. Reserve in a bowl.
- In a food processor, dice all the fresh vegetables except the leeks.
- In the same saucepan, add the rest of the oil and brown the chopped vegetables until they begin to brown.
- Add the meat, tomato paste, tomatoes, broth, herbs, bay leaf, red pepper flakes and sliced leeks. Bring to a boil and simmer gently, stirring and scraping the bottom of the saucepan regularly for about 30 minutes to 1 hour 15 minutes or until the sauce thickens. Remove the bay leaf and serve over pasta of your choice.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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